owl, combine the ginger powder, curry powder, onion powder and cayenne
ized saucepan, combine all BBQ sauce ingredients. Cook over medium heat
In a dish place chops in one layer.
Whisk remaining ingredients till well blended.
Pour over chops.
Marinate for 6 hours turning a couple of times.
Meanwhile make cream sauce.
In a food processor or blender mix all sauce ingredients till blended and chill till ready to use. I've also used cream cheese in place of the ricotta.
Grill about 6 minutes each side brushing with the left over marinate.
Serve with sauce.
econds.
5. Add curry powder and stir another 10
ice: prepare rice according to recipe or your rice cooker's
dd celery salt, salt, hot sauce, and eggs. Pulse until smooth
Boil pasta and drain; set aside.
Cut spring onions into 1 inch pieces.
While pasta is boiling, brown meat in pan if starting from scratch with 1 tbsp of the oil. If using leftovers, Quick fry the coleslaw mix and the veggies in the oil.
Add the curry and the tahini paste. Heat up the meat at this point.
Stir in the pasta, and the remaining oil to help coat the noodles in curry. Add the dash of soy sauce.
cube chicken breast and marinate in your favorite curry paste (ideally over night).
broil or pan fry the chicken and let cool.
dice chicken, onion and pickles, add mayonnaise and blend in a kitchen blender or hand held blender stick until smooth.
add curry, salt and pepper to taste.
butter all slices of bread all the way to the edge.
spread curry chicken paste onto bread, top with another slice.
cut the crust off the sandwiches and cut into small triangles or slices.
In a saucepan over a medium high heat add curry paste and 1/4 can coconut milk. Stirring, cook until curry is dissolved and smooth.
Add rest of coconut milk and onion. Bring to a boil and cook 5 minutes or until onions are soft. Squeeze 1/2 lime into sauce and stir.
Place on platter and cover with desired amount of sauce. Garnish with last lime (cut into wedges). Serve remaining sauce on the side.
Heat the oil in a large saucepan over medium and cook the onion for 5 minutes.
Add the curry paste and garlic then cook, stirring, for about 1 minutes.
Add the coconut milk, chicken broth, fish sauce, sugar, red pepper flakes and salt then bring to a boil.
Add the vegetables and reduce heat and simmer until vegetable are soft.
Squeeze lime juice over chicken then add chicken and basil to the pot.
Cook until chicken is completely cooked.
Serve over Jasmine Rice.
Brown onion and celery in butter.
Add flour and blend.
Add chicken broth; cook until thick, stirring constantly.
Add tomato juice, Worcestershire sauce, seasonings and chicken.
Heat thoroughly.
Serve over the cooked rice.
Serves 8.
Heat oil, add onions and garlic and saute until tender.
Add curry powder & flour & cook over gentle heat about 2 mins stirring continuously.
Gradually add coconut milk & simmer until sauce thickens, add cream to soften the flavour if desired.
Heat oil or ghee in a pan.
Sweat onions and apricots over medium heat, do not brown the onions just cook them until they are clear and soft.
Lower heat and add the remaining ingredients, stir with a whisk to blend well.
Heat slowly to a simmer and cook for 15 minutes or add other foods to use as a cooking sauce (I recommend browning meats in another pan first).
Put meat in a skillet, add water.
Chop and add vegetables according to cooking time needed.
Add spices.
Blend together tomato sauce, milk and cornstarch.
Add to skillet.
Simmer 45 minutes or until vegetables are tender and sauce is thick and glossy.
Stir frequently.
Serve over rice, noodles or biscuits. May top with chopped tomatoes, mixed nuts, coconut or raisins.
pan and add the curry powder and flour. Fry them
Cook sausages and french fries in oven according to package directions.
For the sauce, heat oil in a saucepan, add onion and saute for 5 mins. Add balti paste, tomato paste and sugar and cook for 1 min. Add chopped tomatoes and white wine vinegar. Bring to a boil then simmer, stirring occasionally, for 10 mins. Season.
Serve sausages and french fries with chunky curried tomato sauce and mayonnaise. Dust sausages with curry powder, if using.
Put butter into small saucepan over medium heat when hot add onion and fry until translucent. Add rest of ingredients stir until sauce is smooth and thickened.
Saute onion and garlic in oil. Add 1 can coconut milk and curry, fish sauce and kaffir lime leaves then add potatoes and other veggies and cooked meat last. Garnish with chopped peanuts
Combine all ingredients in a saucepan.
(Use Tabasco sauce and red pepper flakes if you want more zip to your sauce!) Bring to a boil.
Simmer gently for 20-30 minutes.
Simmering improves the flavour, but if you're in a hurry you can skip that step.
Just use a bit less water and mix well.
Use in your favourite pizza recipe.
Heat oil in a pan over medium heat. Fry onion, serrano peppers, garlic, ginger, cinnamon bark, curry leaves, and cloves until onions are lightly browned, 3 to 5 minutes. Add dried fish, chili powder, curry powder, and turmeric. toss until evenly combined.
Mix mangoes into the pan. Add water and cook until mangoes soften, 10 to 15 minutes. Add coconut milk and season with salt. Simmer 5 to 10 minutes more until flavors are well combined.